beth011128 beth011128

19-10-2016
Biology

contestada

Which by-product of fermentation has been utilized in the production of bread?

Lactic Acid
Ethyl alcohol
Carbon dioxide
Pyruvic acid

Respuesta :

Kalahira Kalahira

13-07-2017

During the production of bread, yeast cells utilize the sugar and starts growing. Alcoholic fermentation takes place, during which ethanol and carbon dioxide are formed. Alcohol evaporates, and carbon dioxide provide the bread its fluffy structure.

Answer Link

jaybooker441 jaybooker441

12-12-2019

Answer:

lactic

Explanation:

is it right

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